Bowden Blondies With Caramel Apples Walnuts Recipes

Steps:

• 1. Use hand mixer to beat brown sugar, oil, eggs, and egg yolk smooth
• 2. Sift together flour, baking soda, baking powder, cinnamon, and nutmeg.
• 3. Use hand mixer to combine flour mix, and sugar mix until completely blended. *Dough is stiff*
• 4. Fold in 2 C. of the diced, peeled granny Smith apples, and roasted (you can use unroasted) walnuts.
• 5. Turn oven to 350°f to preheat.
• 6. Grease with shortening, or spray with no stick the sides, and bottom of (2) 8x8 glass baking dishes. Wipe excess shortening off.
• 7. Dived dough into 3 equal parts. Press 1 portion of dough into each pan, reserving the last portion.
• 8. Melt caramels into heavy cream. Stir constantly with wooden spoon! Will burn quickly!!
• 9. Drizzle melted caramel equally over the dough pressed into the 2 pans.
• 10. Crumble remaining dough over caramel, and pressed dough.
• 11. Garnish top with remaining peeled, diced apple pieces.
• 12. Bake in your preheated 350°f oven for 25- 30 minutes, or until toothpick has tiny cooked crumbles on it, but no wet dough ;)
• 13. Cool completely on cooling rack. I usually do an hour on the rack.
• Cut each pan into 6 servings. Can be plated, popped into the microwave for 25 seconds, and served with ice cream for a là mode.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
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